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Tofoo and Beetroot Pate on Rye with Avocado
- Serves: 4 people
- Prep: 10 mins
- Cooking: 2 mins
Ingredients
- 280g Naked Tofoo
- 200g cooked beetroot
- 2 tbsp creamed horseradish
- 4 slices rye bread
- 1 avocado, peeled stoned and sliced
- 2 tbsp extra virgin olive oil
- 20g ready-to-eat alfalfa sprouts or cress
Get started
- Drain the Tofoo and pat dry, place in a food processor with the beetroot and horseradish and blitz until smooth, season to taste.
- Lightly toast the rye bread and spread each slice thickly with the pate.
- Top with avocado slices, drizzle each with a little olive oil and scatter alfalfa or cress over the top.
